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Welcome to the West Central Wisconsin Community Webring Forums 09/06/10 at 18:10:39

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WCWCW Forums: Sharing Recipes: coconut cake Printable Page
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 Topic: coconut cake
judith Fieldhouse
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 coconut cake Date posted: 09/08/02 at 14:58:51
I'm looking for a ricipe for coconut cake which incorporates a whole can of coconut in the batter, and uses a very thick, creamy coconot flavoring, unlike the clear coconut flavoring found in grocery stores
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dreamingrose
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 Re: coconut cake Date posted: 09/16/02 at 14:25:29
Hi Judith,

Sorry it has taken me so long in the response~I just have not been online as of late.

I checked around in my own cookbooks, found some coconut cake recipes, but not what you are looking for.

May I suggest a wonderful forum that may be able to help you further.  I first discovered Lynne Rossetta Kasper on NPR (Sunday at 10 a.m.), she not only has a forum that I feel many use but also a Tuesday online chat in the evening I believe were one can also asks questions.

Here is the link:
http://table.mpr.org/
Go inside it~click talk,~ then click foodtalk~ and it should get you right to the recipe forums where you can look around, and also ask for recipes.

Good Luck!
(And if you do find this recipe, please if it feels right with you come back and share it, cuz it sounds Awesome!)

Thanks for coming, and your patience.  I will continue to keep my eyes open for the recipe you are looking for.  

blessings, dreamingrose



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dreamingrose
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 Re: coconut cake Date posted: 12/13/04 at 20:26:49
Cream of Coconut Cake
~~~~~~~~~~~~~~~~~~~

1 box (18-1/4 ounce) white cake mix
3 egg whites
2 T. oil
1-1/2 C. milk
4 ounces coconut
1 can (16-oz.) cream of coconut
8 ounces whipped cream
Coconut

Mix cake mix, egg whites, oil and milk as directed on cake mix package.  
Add coconut and blend.
Pour into greased and floured 9-by-13-inch pan.
Bake at 350*F for 35 minutes.

While warm, poke holes with fork in top of cake. Pour the cream of coconut over cake.  
When cooled, frost with whipped topping.  Sprinkle with more coconut to decorate.

Enjoy!

recipe~Kathy Braun
Wisconsin State Journal Cookbook 1983

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dreamingrose
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 Re: coconut cake Date posted: 10/07/05 at 13:25:34
Fresh Coconut Cake
~~~~~~~~~~~~~~~~

Fresh or frozen coconut is perishable~~~use cake pronto after frosting.

2-3/4 C. sifted cake flour
4 tsp. baking powder
3/4 tsp. salt
3/4 C. butter
1-1/2 C. sugar
4 egg whites
1 tsp. vanilla
1 tsp. almond extract
1 C. coconut milk
Frosting
1/2 lb. fresh coconut

*Sift together flour, baking powder and salt three times.
*Cream butter well, then add 1 C. sugar and blend well.
*Beat egg whites until fluffy. Gradually add 1/2 C. sugar, beating until stiff peaks form.
*Add flavorings to coconut milk and add milk alternately with dry ingredients to cream mixture. Beat well.
*Fold egg white mixture into batter. Pour into 3 greased 8" round layer cake pans.
*Bake in moderate oven (350*) 25 to 30 minutes. Cool on racks.
*Spread frosting between layers, topping with freshly grated coconut. Cover top and sides of cake and pile with freshly grated coconut. Keep refrigerator until serving time, or freeze.

Enjoy!
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